Pumpkin Soup With Basil Recipes

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

Steps:

• 1. In large soup pot, saute onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes or til tomatoes becomes lightly mushy. In another pan, simmer carrots in 2 1/2 cups chicken broth til soft. Mix cooked carrots, hot broth and pumpkin a blender or food processor; purée til smooth, adding the remaining 1 1/4 cups chicken stock as needed to achieve a thin creamy consistency. Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature but do not boil. Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds or croutons if desired. Note: to toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup hulled pumpkin seeds in hands to coat seeds lightly with oil. Put seeds on cookie sheet. Bake in preheated 375 oven for 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste. Toss to mix well. Bake another 5 minutes or til crisp and golden brown. Notes from the cookbook: Prior to judging a cooking contest sponsored by our newspaper several years ago, I never once had considered the pumpkin as anything other than a sculptural medium for Halloween and the stuff of Thanksgiving pies and breads. This soup recipe was submitted in that contest by a woman who said that she got the recipe while visiting Ottawa, Canada, where it is a popular autumn dish. I was a little skeptical about the combination of ingredients til I tasted it. I have been serving it ever since. I have since found other pumpkin soup recipe but none of them has come close to matching this one for flavor and ease or preparation I especially enjoy serving it for company in a hollowed out cooked pumpkin "tureen". Sara Anne Corrigan, Food Editor, The Evansville Press, Evansville, IN.

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Steps:

• In a large pot, put Chicken Stock, pumpkin and carrot.
• Bring to a boil, then reduce to simmer for 1/2 hour.
• Put butter in a frying pan and sautee onions and mushrooms until browned.
• Add tomatoes and continue to fry for 5 minutes.
• Puree all ingredients in a blender. Place pureed soup into the soup pot.
• Add spices, sugar and cream at this time.
• Simmer for 10 minutes.
• Serve with fresh croutons.